Israeli Hummus

Makes 3 cups
2 cups of chick peas, soaked overnight and cooked (reserve ½ cup cooking liquid)
2 cloves garlic, chopped
1⁄3 cup tahini
1 teaspoon salt
½ cup extra-virgin olive oil
1⁄3 cup lemon juice
1 tablespoon lemon zest
¼ cup extra virgin olive oil
2 tablespoons fresh parsley leaves, chopped fine
1 tablespoon zahtar (optional)
In the bowl of a food processor, add chick [...]

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Lemon Preserves

Makes 2 ½ cups
3 lemons, de-seeded, and chopped whole, peels included
1 cup water
1 cup sugar
1 tablespoon fresh basil, chopped (optional)
Place all ingredients (except basil) in a medium saucepan and bring to a boil. Reduce heat and simmer on low for about 45 minutes or until totally soft and thick. Take off heat and [...]

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Roasted Red Pepper Cream Cheese Spread

Makes 1 cup spread.

Serve on pita bread or vegetables or as a sandwich spread.

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